Make It

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Cook chicken in hot oil in large skillet on medium heat until browned on both sides. Move chicken to side of skillet. Add mushrooms, onions and garlic to other side of skillet; cook and stir until mushrooms and onions are tender but not browned.

How to Safely Handle Raw Chicken

Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.

Servings

4 servings

Diabetes Center

Carb Choices: Carb Choice

Nutrition Bonus

Nutritional Information

Serving Size 4 servings

AMOUNT PER SERVING

Calories

360

Total fat

7g

Saturated fat

1.5g

Cholesterol

65mg

Sodium

490mg

Carbohydrate

42g

Dietary fiber

1g

Sugars

2g

Protein

30g

% Daily Value

Vitamin A

4 %DV

Vitamin C

8 %DV

Calcium

4 %DV

Iron

20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Ratings & Reviews

Rated 4 out of
5 by
Samantha1249 from
I was going to make this for my sister's birthday dinner and my husband ended up doing the cooking...I was going to make this for my sister's birthday dinner and my husband ended up doing the cooking for me. It was an easy delicious recipe and everyone loved it. There were six of us so we had to make a little extra marsala sauce. I would definitely recommend plenty of extra marsala sauce. My husband commented that if he were to make this again, he would probably serve with a rice pilaf instead of white rice. Once you make a new dish for the first time, you can experiment with different things the next time you make it. Very tasty!

Date published: 2006-02-15

Rated 5 out of
5 by
swtsxybby from
This recipe seemed a little 'blah' to me, so I kicked it up a notch.This recipe seemed a little 'blah' to me, so I kicked it up a notch. I used seasoned flour on my chicken filets before browning. I added a pat (about 1 tbs. of butter to onions and garlic while sauteing which added calories, but the flavor enhancement was worth it. Important... I used sliced baby portabella mushrooms instead of the regular white ones (Boom!... flavor boost!!!) I also used brandy instead of the marsala wine since my family does not like overly sweet dishes and I used noodles instead of rice. I used the seasoned flour to thicken the broth/gravy instead of cornstarch (which is so yucky anyhow). I promise anyone who made this dish and said it was too bland, needs to try it my way... My youngest who hates mushrooms, was begging for more! And my husband, also a great cook himself, couldn't get over how good it was and it was the first time I had ever made it! Oh, and you can actually enjoy the mushroom sauce over the noodles and omit the chicken altogether if you li

Date published: 2006-03-01

Rated 5 out of
5 by
jenniferstocksen from
I made this recipe for my husband and I on Valentine's Day, we both loved it!I made this recipe for my husband and I on Valentine's Day, we both loved it! It was like going out to a restaraunt! I could not believe how good it was and especially how quick and easy it was to make!!! The only thing I will change next time is that I will double the recipe. We found that it needed more of the marsala sauce. And I only made it with 2 chicken breasts, so if you use 4 breasts you might even want to triple the sauce. But I would definately recommend making it!!!

Date published: 2005-02-16

Rated 5 out of
5 by
beccazarres from
I made this dish for the first time as a Valentine's dinner.I made this dish for the first time as a Valentine's dinner. I was neverous because both of us are very picky and love food rich in flavor. This dish was easy and tasted great. I followed the directions pretty much to the recipe in fear that I'd mess it up but this is pretty much indistructable. Next time I will double up on the marsala mix and add more spices such as paprika and other spices to my taste.

Date published: 2005-02-17

Rated 4 out of
5 by
brahmakim from
This was very good.This was very good. I served it with egg noodles and I thought it was better than with rice. I also cut each chicken breast in half and pounded them out to expand and thin them out. I then coated them with flour before I fried them and this helped to create a nice light brown crust. Very yummy. My husband and 3 picky kids enjoyed this. Did not care for the parsley.

Date published: 2009-12-07

Rated 4 out of
5 by
Drive19 from
I thought this was a great recipe to start with.I thought this was a great recipe to start with. I agree with the others that more wine is essential to the sauce, and making extra sauce certainly isn't a bad idea. When I cooked the mushrooms, onions and garlic, I covered the pan so the chicken really got the flavors. I would definitely recommend this recipe, but have a little fun with it. Go wild!

Date published: 2006-01-15

Rated 5 out of
5 by
plhunter1 from
This recipe was not hard at all.This recipe was not hard at all. I am newley married and barely have time to cook. I wanted to make something different and special and this came out incredible and did not take a long time to throw together. My husband said it tasted like we had gone out to our favorite Italian restaurant. The perfect combination of ingredients.

Date published: 2005-09-17

Rated 4 out of
5 by
cwillott from
I actually modified it a bit.I actually modified it a bit. I dredged the chicken breasts in a mixture of flour and italian bread crumbs prior to browning them in olive oil. When preparing the sauce, I used the leftover flour and bread crumb mixture in place of the cornstarch. I served it over noodles cooked in chicken broth. My daughter and I loved it!